Effects of ovalbumin glycoconjugates on alleviation of orally induced egg allergy in mice via dendritic‐cell maturation and T‐cell activation

Rupa, Prithy; Nakamura, Soichiro; Katayama, Shigeru; Mine, Yoshinori

doi:10.1002/mnfr.201300067

Cited by 46 publications

(59 citation statements)

References 38 publications

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“…Glycation of allergens via Maillard reaction or chemical conjugation influences the susceptibility to food-induced allergies. The ovalbumin-mannose treated mice have less histamine and more Tregs than the control mice [75] . These studies support the hypothesis that histamine levels are inversely correlated with the activity of Tregs.…”

Section: Histamine and Regulatory T Cells In Allergic Dermatitis (Figmentioning

confidence: 88%

Regulatory T Cells and Histamine in Allergic Contact Dermatitis

Seike¹

2019

Journal of Dermatological Research

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Regulatory T cells (Tregs) are crucial in preventing excessive immune responses and autoimmunity. Tregs elicit a direct or indirect response on target cells (such as lymphocytes, dendritic cells, monocytes, and mast cells). In allergic contact dermatitis and its animal model contact hypersensitivity, Tregs suppress sensitization and elicitation of delayed-type hypersensitivity responses to allergens. Chronic allergic contact dermatitis (CACD) induced by repeated exposure of the skin to the same allergen bears clinical, histological and immunological similarities with those of atopic dermatitis. Allergic responses of CACD are ameliorated as a result of infiltration of Tregs and elevation of IL-10 and transforming growth factor-beta1 (TGF-β1) levels. In CACD, histamine suppresses Tregs infiltration and IL-10 production by decreasing the TGF-β1 levels through histamine H1 and H4 receptors. As a result, histamine amplifies eczema and maintains allergic reactions in CACD.

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Section: Histamine and Regulatory T Cells In Allergic Dermatitis (Figmentioning

confidence: 88%

Regulatory T Cells and Histamine in Allergic Contact Dermatitis

Seike¹

2019

Journal of Dermatological Research

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“…Analysis of the correlation between glycosylation and allergenicity variation indicated an uncertain effect of either increased or decreased allergenicity induced by Maillard reaction during food processing [ 20 ]. Nevertheless, reducing the allergenicity of food allergens using glycosylation or the Maillard reaction is a promising strategy that has been studied in related research to determine the correlation between the secondary structure of proteins and the resulting allergic reactions [ 21 ]. Furthermore, the loosing of conformational structure during the process of Maillard reaction would increase the possibility to form polymerization and aggregation [ 22 ].…”

Section: Discussionmentioning

confidence: 99%

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

Wang

et al. 2020

Nutrients

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Background: It is widely believed that Maillard reactions could affect the sensitization of allergens. However, the mechanism of action of methylglyoxal (MGO) production in Maillard reactions in the sensitization variation of glutenin (a predominant allergen in wheat) during heat processing is still unclear. Methods: This research evaluated the effect of MGO on the immune response against glutenin in a mouse model. The resulting variations in conformation and corresponding digestibility of glutenin were determined. The immune response and gut microflora variation in mice were analyzed following administering of glutenin and MGO-glutenin. Results: The results of the study showed that MGO-glutenin induced a lower immune response than native glutenin. Cytokine analysis showed that MGO-glutenin regulated mouse immune response by inducing Treg differentiation. MGO decoration changed the structure and digestibility of glutenin. In addition, MGO-glutenin contributes to the maintenance of the beneficial gut microflora. Conclusion: MGO decoration of glutenin during heat processing could alleviate the resulting allergic reaction in mice. Decoration with MGO appears to contribute to the aggregation of glutenin, potentially masking surface epitopes and abating sensitization. Furthermore, Bacteroides induced regulatory T-cell (Treg) differentiation, which may contribute to inhibition of the Th2 immune response and stimulation of immune tolerance.

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“…44 Administration of Man 51 -BSA decreased the anaphylactic response by targeting a C type lectin receptor, SIGNR-1, which conditions dendritic cells in the lamina propria and favored generation of CD4C type 1 regulatory like cells expressing IL-10 and IFN-g. Another study employed a similar approach and evaluated glycated forms of ovalbumin. 45 They found that treatment with these modified antigens decreased specific IgE and clinical signs after oral challenge. They also found a decrease in maturation and uptake by DCs and an increase in the percentage of T regulatory cells.…”

Section: Modified Food Allergensmentioning

confidence: 99%

The current state of food allergy therapeutics

Chen

Land

2017

Human Vaccines & Immunotherapeutics

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The prevalence of IgE mediated food allergy is an increasing public health concern. The current standard of treatment is strict avoidance of the offending food(s). There are no FDA approved treatments for food allergy. This review will provide an overview of strategies currently under investigation for the treatment of food allergy. The main focus of research has been directed at various forms of immunotherapy, including oral, sublingual and epicutaneous delivery routes. While oral immunotherapy (OIT) has shown the greatest promise for efficacy in terms of amount of protein that can be ingested, it has also demonstrated less tolerability and a less favorable safety profile as compared to sublingual immunotherapy (SLIT) and epicutaneous immunotherapy (EPIT), which offers the least protection but has the best safety and tolerability profile. Investigation is also underway for modified antigens that may be used for immunotherapy and for adjuncts that may help facilitate immunotherapy, including biologics such as anti-IgE therapy, and also probiotics. There are also a number of preclinical concepts that are being evaluated to manipulate the antigens and/or the immune system that may one day be translatable to patients.

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Effects of ovalbumin glycoconjugates on alleviation of orally induced egg allergy in mice via dendritic‐cell maturation and T‐cell activation

Abstract: This study validates, for the first time, the use of OVA-glycated mannose and glucomannan for potential beneficial dietary interventions for allergy.

Cited by 46 publications

References 38 publications

Regulatory T Cells and Histamine in Allergic Contact Dermatitis

Regulatory T Cells and Histamine in Allergic Contact Dermatitis

Methylglyoxal Decoration of Glutenin during Heat Processing Could Alleviate the Resulting Allergic Reaction in Mice

The current state of food allergy therapeutics

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